plus, CHOW does homemade candy bars.

Twix.

PB Cups.

Tagalongs.

Snickers,  and more once you get there!

CHOW's lovely dessert slideshow

I love CHOW foodie site. Love even more the video tips!
Enough to make me want to drop everything and bake now.

Portable desserts. 

How to make slim mint cookies.

How to perfectly hard-boil your eggs.

and Goat Cheese Chocolate Truffles

and Brownies in a Mug (nuked)

Inspired!

Potato Salad (mild dill taste)

I made this tasty potato salad last night for a BBQ with our church youth group. It was a hit with these German teens. One boy said to me, "This is the first time I've ever liked any potato dish with the skins still on."

Boiyah!

Here.

New Potato Salad

2005, Ina Garten, All Rights Reserved

Prep Time:

35 min

Inactive Prep Time:

3 hr 0 min

Cook Time:

25 min

Level:

Easy

Serves:

--

Ingredients

• 3 pounds small red potatoes
• Kosher salt
• 1 cup good mayonnaise
• 1/4 cup buttermilk, milk, or white wine
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• 1/2 cup chopped fresh dill
• Freshly ground black pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red onion

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.